Democratic Sentinel, Volume 3, Number 48, Rensselaer, Jasper County, 9 January 1880 — HOUSEHOLD ECONOMY. [ARTICLE]

HOUSEHOLD ECONOMY.

Home-made Crackers. —To five pounds of flour take ten ounces butter, one pint cold water and an even teaspoonful salt. It will take a deal of strength to knead them. Roll thin and bake. Corn Cake. One cup sugar, two eggs, four table spoonfuls sweet cream, two cups sweet milk, two teaspoonfuls saleratus, four toaspoonfuis cream tartar, two cups corn meal and one of flour. Let it set in the warming closet of your stove five minutes, then bake ten minutes in a hot oven. Noodles. Take two eggs, a little salt, mix stiff with flour; rollout thin, rub with flour, fold and roll up, cut fine with a knife; put on a spider very near full of boiling water, put a little salt in the water; put in the noodles and boil five minutes, turn off the water and fry in a great deal of butter (delicious). “Tip-Top” Potatoes. —Boil height large potatoes in their skins and let them cool. When cold peel them and cut them into thick slices. Put into a stewpan two ounces of butter in a thin slice, and when it is melted add a teacupful of well-seasoned stock or gravy, a teaspoonful of finely-chopped parsley, chopped onions, and a teaspoonful of mixed pepper and salt. Stir these well together over the fire till hot, add the potatoes, simmer five minutes, stir in the juice of a lemon and serve hot. Chocolate Eclairs. —Take the weight of four fresh eggs in sugar, and half the weight in flour, mixing with the latter half a teaspoonful of cream of tartar and a quartar of a teaspoonful of soda very thoroughly, or the eclairs will not be light; beat the yelks of the eggs until light, add slowly the sugar, as for sponge cake, having it just light; alternate the beaten whites of the eggs with the flour, and V-ake in pans having compartments, dropping a spoonful of batter in each, or in a paperlined and well-buttered pan, making the cakes as nearly the size of lady’s fingers as possible; the oven should be quick, and when done take out, place two together, allow them to cool, and cover with the chocolate.

Boston Baked Beans.— A favorite and excellent family dish if carefully prepared. Get a red earthen jar, glazed on the inside. It should be fourteen to sixteen inches in height, with a wide top. Get the beans at a first-class grocery, lest they should be old or poor of quality; pick, wash and soak them over night in plenty of cold water; scald them the next day with a teaspoonful of soda; they should not boil unless they have been long stored. Drain off the water, and to three pints of beans (nnsoaked). allow a pound and a half of good, sweet salt pork—a rib piece, not too fat, is best. Let the beans covt r all but the top of the pork, which must be scored; add water enough to cover the beans, in which half a small teacupful of molasses has been dissolved. They should be put in the oven at bed-time, while there is still a moderate fire remaining. They will be ready in the morning. If the pork is not very salt, add some to the water in which the beans are baked. Beefsteak Pudding. —Taka two pounds of round steak, one teaspoonful

each of summer savory, celery salt, and one small onion chopped very fine, a sprig of parsley, salt, and white pepper. Cat the steak np into small pieces and place a layer of it in a battered dish, the sides of which yon have lined with paste. Sprinkle over the steak some of the onion, oelery salt, etc.; add another layer of steak and seasoning, until all is used, then ponr over it a little water and cover with paste. Place on the top of it a battered paper, and stand it in a basin of boiling water; cover it tight, and let it boil two hoars and a half. To make the paste, take one teacup and a half of flonr, a half teaspoonful of salt, and two table-spoonfuls of roast-beef drippings, and wet it np with a half-teacupful of water. Total expense, 33 cents. This quantity will make a dish sufficient for five persons, with the customary vegetables.